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#TBT Recipe:
Prosciutto-Crusted Chicken

Prosciutto-Crusted Chicken with Cherry Tomato Panzanella-small

This is not your average chicken recipe! Wrapped in prosciutto and sautéed in olive oil until crispy, this chicken breast recipe is a step above the rest. With a cherry tomato bread salad on the side, this fresh meal is super simple gourmet you can cook in under 30 minutes.

Prosciutto-Crusted Chicken Breasts with Cherry Tomato Panzanella

Time: 30 minutes

  • 2 thick slices crusty bread, cut into cubes (about 2 ½ cups)
  • 2 boneless skinless chicken breasts, tenders removed (about ½ pound each)
  • ¼ cup freshly grated parmesan
  • 4 slices prosciutto
  • 1 pint cherry tomatoes, halved
  • ½ cup fresh basil leaves, torn into pieces
  • 1 tablespoon balsamic vinegar
  • 6 tablespoons olive oil
  • salt and pepper

Heat the oven to 350° F. Put the bread cubes on a rimmed baking sheet and bake until the bread is dried and crisp.

Lay a large sheet of plastic wrap on the counter, and put the chicken breasts on top. Sprinkle the tops with salt, pepper, and parmesan. Lay 2 slices of prosciutto overlapping on top of each piece of chicken. Lay another large sheet of plastic wrap over the top, and pound the chicken breasts (using a mallet, rolling pin, heavy pan, or even a wine bottle) until they are uniformly thick and the prosciutto adheres to the top. Trim any overhanging edges of prosciutto.

Put 2 tablespoons of the olive oil in a large skillet over medium heat. When hot, add the chicken, prosciutto-side down, and sprinkle with salt and pepper. Cook until the prosciutto is crisp, 3 to 5 minutes, then turn the chicken and continue to cook until it’s just cooked through, another 3 to 5 minutes. Cut it open and check if you like; the inside should be mostly white, but a tiny hint of rosy pink in the very center is fine. Transfer the chicken to a plate.

Remove the bread cubes from the oven and transfer them to a large bowl. Add the tomatoes, basil, vinegar, the remaining 4 tablespoons olive oil, salt and pepper. Toss to coat, and serve along side the chicken.

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